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Four Tasty Vegan Breakfasts

A vegetarian/vegan since 1960 at age 14, I have always enjoyed cooking primarily with vegetables and creating non-traditional recipes.

This avocado breakfast sandwich has become my favorite morning meal.

This avocado breakfast sandwich has become my favorite morning meal.

Creative Vegan Breakfasts

Vegan breakfasts can be as varied as the imagination allows. Vegans do not have to settle for cereal and soy milk every morning. Use of simple, common food items such as the sandwich and a little musing on flavors and the vegan cook can invent combinations for meals that satisfy the hunger and supply the body its needed nutrients.

4 Vegan Breakfasts

  • Avocado Breakfast Sandwich
  • Biscuits and Gravy
  • Cheese Scrambled Tofu
  • Scrambled Tofu and Sausage

In addition to enjoying these recipes as they are, you can use them as templates or idea starters and then create any number of tasty breakfasts.

The Breakfast Sandwich

The sandwich offers a versatile medium for any meal. And the sandwich has gained a lot of respect recently; it is no longer just a snack item.

No longer just a piece of lunch meat between two slices of bread. The versatile sandwich is easy to assemble, may be filled with healthy veggies, and is a treat to eat.

Instead of the two traditional slices of bread, you can use English Muffins, bagels, even lettuce leaves, tortillas, or slices of baked potato.

The sandwich filling may include any style of your favorite vegetable or any dollop of your favorite stew, slaw, or other mixture of food items.

Jeff Mauro, the Sandwich King of FoodNetwork, has fashioned a career based on the sandwich.

My avocado breakfast sandwich has become my favorite breakfast. I usually us an English muffin for this sandwich but any bread item will fill the bill.

I have even experimented with placing the avocado and other ingredients between two slices of potato. Any version you choose makes a tasty, healthy meal.

Other Breakfast Treats

Biscuits and gravy is, of course, a Southern staple. It was the favorite breakfast of my father, who hailed from Kentucky. He was always begging my mom to make biscuits and gravy for breakfast.

And even though my parents did not prepare vegan meals, I'm quite positive that they would be able to enjoy my vegan versions.

Tofu remains a staple for any vegan cook. It makes a great substitute for eggs and therefore is a natural for breakfast. The two tofu recipes are easy to assemble and offer a tasty alternative to eggs and bacon.

Cheese scrambled tofu is a delightfully simple and great tasting vegan breakfast. And scrambled tofu and sausage constitute a flavorful beginning for any day.

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All of these recipes are easily converted to the more traditional vegetarian versions by substituting dairy butter and milk for their vegan counterparts.

Avocado Breakfast Sandwich

Avocado Breakfast Sandwich

1. Avocado Breakfast Sandwich

My favorite sandwich is, in fact, the avocado breakfast sandwich. And it can easily be transformed into a lunch sandwich by substituting mayonnaise for the butter, adding a slice of onion, and perhaps an optional pickle slice or two.

This recipe is one of my favorites! The fat and protein of the avocado will keep you satisfied until lunchtime and even beyond. The flavor of the muffin, the tomato (or salsa), the nutritional yeast, the sesame seeds, and spices is incomparable. You will savor every bite. It is easy to prepare! It is beautiful to the eye. Buon appetito!


  • 1 English muffin, toasted
  • 2 teaspoons vegan butter
  • 1 tsp sesame seeds
  • 1 tsp nutritional yeast
  • 1 slice of ripe tomato (or salsa if desired)
  • sea salt & coarse ground black pepper to taste
  • ½ of a ripe Hass avocado


  1. Toast English muffin to desired toastiness; then add butter to each half.
  2. On one English muffin half, place tomato, sesame seeds, nutritional yeast, salt and pepper.
  3. Place avocado on top of tomato/seeds/yeast.
  4. Salt and pepper avocado and top it off with the other half of the English muffin.
  5. Press down to flatten avocado to make it easier to handle while eating.




2. Biscuits and Gravy

I have been preparing this recipe for decades in the traditional vegetarian version but I enjoy the vegan version just a much. There is really very little difference in the flavor of the biscuits and gravy made with vegan butter and almond milk.


Note: To convert from vegan to vegetarian, simply substitute dairy butter and milk for the vegan butter and almond milk


  • 1 cup whole wheat flour
  • 1 cup unbleached flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp sea salt
  • 2 tsp coarse ground black pepper
  • 3/4 cup almond milk
  • 1 tbsp apple cider vinegar
  • 1/4 cup vegan butter


  1. Heat oven to 450˚F.
  2. Place vinegar in milk and set aside.
  3. Place dry Ingredients into food processor. Pulse until well mixed.
  4. Cut in butter until mixture is crumbly.
  5. Add milk slowly until all moisture is taken up.
  6. Form into ball.
  7. Flatten on floured counter and roll out dough to about 1 inch thick.
  8. Cut out biscuits with biscuit cutter. Makes 12-14 biscuits.
  9. Place in cast iron skillet and bake in 450˚oven for 18 minutes; then, brown under broiler to 2 minutes.


Note: To convert this vegan version to traditional vegetarian, simply substitute dairy butter and milk for vegan butter and almond milk.


  • 1/4 cup vegan butter
  • 1/4 cup olive oil
  • 4 cups coconut milk
  • 3/4 cup whole wheat flour, plus 2 tbsp unbleached flour
  • 1 tsp each of sea salt & coarse ground black pepper


  1. Over medium heat, melt butter and oil in cast iron skillet.
  2. Add flour, salt, & pepper, whisking until mixture becomes brown and grainy.
  3. Slowly add milk, whisking until mixture is smooth.
  4. Heat over medium burner until mixture begins to boil.
  5. Lower heat and gently boil, stirring continuously for 4 minutes.
  6. Mixture will be thin but will thicken as it cools.
Cheese Scrambled Tofu

Cheese Scrambled Tofu

3. Cheese Scrambled Tofu

Tofu can used many ways for any meal, but it makes a great substitute for scrambled eggs. If you prefer the traditional vegetarian version of this recipe, simply substitute eggs for the tofu, scramble as usual, and use dairy cheese for the Daiya cheese.


  • 1 tbsp olive oil
  • 1 block of firm tofu, cut into small cubes
  • 1 tsp turmeric
  • 1 tsp sea salt
  • 1 tsp coarse black pepper
  • 1/4 cup red and green Serrano peppers, diced
  • 1/2 cup cheddar flavor Daiya cheese


  1. Over medium heat in cast iron wok, sauté tofu in olive oil, add turmeric, salt and pepper.
  2. Heat and stir until well-mixed and tofu is well heated.
  3. Add Serrano peppers, cook and stir for about three minutes.
  4. Remove from heat and add 1/2 the cheese, mix well.
  5. Add remaining cheese to garnish.
Scrambled Totu and Sausage

Scrambled Totu and Sausage

4. Scrambled Tofu and Sausage

Tofu’s mild flavor allows it absorb the flavors that accompany it, so it makes a nice base for any number of vegan dishes. To convert this recipe to a traditional vegetarian recipe, simply substitute scrambled eggs for the tofu and dairy cheese for the vegan cheese.


  • 2 tbsp olive oil
  • 1 block of firm tofu, cut into small cubes
  • 1 package of sausage flavored Gimme Lean
  • 1 tsp turmeric
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp sea salt
  • 1 tsp coarse black pepper
  • 1/2 cup Serrano peppers, diced
  • 1 cup vegan cheese


  1. In large skillet over medium, crumble and brown Gimme Lean sausage in olive oil.
  2. Add tofu, turmeric, onion powder, cumin, salt and pepper. Heat and stir until well-mixed and tofu is well heated.
  3. Remove from heat and add 1/2 cup cheese. Stir until cheese is well incorporated. Add remaining cheese to garnish.

© 2021 Linda Sue Grimes

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